Plump kimchi mandu for a tasty snack
These kimchi-filled dumplings are beloved as street food in Korea
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 2 |
52 gms kimchi
30 gms lamb loin
24 gms sweet potato noodle
24 gms leek
4 gms garlic chopped
3.2 gms gochugaru - Korean red chili powder
2.8 gms sesame oil
2.4 gms brown sugar
2 gms Jin Korean soy sauce
Dough
100 gms flour
25 ml water
Salt to taste
Sauce
90 gms jin Korean soy sauce
20 gms white sugar
40 gms apple vinegar
1. Chop the kimchi, lamb loin and leek finely.
2. Boil the sweet potato noodles, mince finely as well and add to the filling mix.
3. Add the gochugaru, sesame oil, brown sugar and soy sauce to the filling.
4. To make the dough, mix the flour, water and salt and knead for 3-4 minutes until well combined.
5. For the vinegar soy sauce, combine all the ingredients in a bowl and mix well.
6. Separate out about 10 g of mandu dough, flatten and place approximately 15 g of filling inside. Moisten the edges of the circle of dough and seal it tightly by pressing the sides down the middle with your fingers to make a half-moon shape.
7. Take the crescent corners of the half-moon and bring them together on the side, pressing them to create a smooth circular fence-like shape with the round dumpling in the middle.
8. Bring water in a pan to a boil and boil the dumplings for 5 minutes until cooked and piping hot.
9. Serve alongside the sauce for a delicious savoury dumplings that are beloved nationwide in Korea. You can also garnish with edible violet flowers for added pretty colours.
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